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What is an ideal beef brisket internal temp. Mine look done on the outside but the internal thermometer reads 130. I just do not want to dry it out. Thanks!!
At least 185. Check it with a fork for tenderness starting at 185. It may go as high as 200 before it gets tender. You'll know it is ready when the fork goes in with almost no resistance.
If you are doing a smaller sized flat you might want to wrap it in foil with a little liquid after it gets to 165-170. It will finish to 190 or so very quickly after you wrap it.
Eggin in Peoria
I just took one off at 195 and foiled. Tasted great. It was a 6lb flat.
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